Tremendous Sausage Gravy and Biscuits
Prep
15m
Cook
25m
Total
40m
Bigly says
Sit. Pour yourself a coffee. We're doing this right. Sausage gravy and biscuits. The breakfast of CHAMPIONS. The greatest breakfast in the history of breakfasts — and there's been a lot of breakfasts, probably more breakfasts than any other meal because there's one every day, the math is on my side, look it up, I've had people look it up — and sausage gravy and biscuits beats every single one of them. Eggs benedict? A SCAM. French toast? A dessert pretending to be breakfast, sad. Avocado toast? I'm not even going to dignify that. We don't talk about avocado toast here.
Most chefs will tell you to use a brown gravy mix. From a packet. From a PACKET. Like an animal. Like a person who has given up on life. We don't do that here. We make the gravy from the sausage drippings, the way GOD intended, the way the pioneers did it, and the pioneers were tough people, very tough, they didn't have packets, they had grit. They had wagons. They had ONE pan and they made it work. That's where this dish lives. That's the lineage.
The biscuits. Tall, flaky, layered like the world's most beautiful little buttery skyscrapers. Big strong men, tough men, men who never cry — they eat these biscuits and they get emotional, they call their mothers, they apologize for things that happened in 1997. It happens. I've seen it personally. The trick — and I'm giving this to you for FREE, no popup, no cookie banner asking you to share your data with 200 unnamed advertising partners which is absolutely INSANE — the trick is cold butter and a hot oven. That's it. Two things. Cold and hot. Simple. Tremendous.
Ingredients
- 2 cupsall-purpose flour (for biscuits)
- 1 tbspbaking powder
- 1/2 tspbaking soda
- 1 tspkosher salt
- 1 tspgranulated sugar
- 8 tbspunsalted butter, frozen(FROZEN, not soft, not room temp, frozen)
- 1 cupbuttermilk, cold(real buttermilk, the cold kind)
- 1 lbbulk breakfast sausage(Jimmy Dean Hot or your local butcher, no lite versions)
- 1/4 cupall-purpose flour (for gravy)
- 3 cupswhole milk(whole, not skim, never skim, skim is sad water)
- 1.5 tspblack pepper, freshly cracked(more than you think)
- to tastekosher salt (for gravy)
- pinchcayenne pepper
Steps
- 1
Preheat oven to 425°F. Line a baking sheet with parchment paper.
- 2
Whisk flour, baking powder, baking soda, salt, and sugar in a large bowl.
- 3
Grate the frozen butter on the large holes of a box grater directly into the flour. Toss gently with your fingers to coat each shred — work fast, keep it cold.
- 4
Pour in the cold buttermilk and stir with a fork just until the dough comes together. Do not overwork.
- 5
Turn the shaggy dough onto a floured surface. Pat into a rectangle, fold in thirds like a letter, then pat out again. Repeat twice more for layers.
- 6
Pat the dough to about 1 inch thick. Cut straight down (no twisting) with a 2.5-inch biscuit cutter or a sharp glass. Place biscuits touching on the prepared sheet.
- 7
Bake 14-16 minutes until tall and golden brown on top.
- 8
While the biscuits bake, brown the sausage in a large cast iron skillet over medium-high heat, breaking it into small pieces with a wooden spoon. Cook 6-8 minutes until well-browned with crispy bits. Do not drain.
- 9
Sprinkle the 1/4 cup flour over the sausage and stir constantly for 1-2 minutes to cook out the raw flour taste.
- 10
Slowly pour in the whole milk while whisking. Bring to a simmer and cook 4-6 minutes, stirring often, until the gravy thickens and coats the back of a spoon.
- 11
Season aggressively with black pepper, salt to taste, and a pinch of cayenne. Taste and adjust.
- 12
Split warm biscuits in half and ladle hot gravy generously over the top. Serve immediately.
One more thing
That's it. That's the whole show. Twenty-five minutes and you've got a breakfast that will absolutely WRECK every brunch place in your zip code, and the brunch places deserve it, they charge $24 for two eggs and a piece of toast, it's a crime, somebody should investigate. Make this on a Saturday morning. Make extra gravy. Freeze the leftover gravy in little containers like a person with a plan. Future-you will weep with gratitude. Now go eat.
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